All the Caesar salad greatness, wrapped and portable. Grilled chicken, cold crunchy romaine, sharp Parmesan and a creamy Greek-yogurt Caesar you will make on repeat.

• Greek-yogurt Caesar cuts the classic dressing's fat in half without killing the flavor.
• Whole-wheat wrap adds fiber and slow carbs versus a white flour tortilla.
• Chicken breast keeps the whole thing at 40 g protein under 520 kcal.

1. 1

   Whisk together the Greek yogurt, grated Parmesan, Dijon, lemon juice, mashed anchovies or Worcestershire and grated garlic in a bowl until smooth and creamy; season with black pepper.

2. 2

   Chop the romaine into rough bite-size pieces and add to a large bowl with the shaved Parmesan and croutons.

3. 3

   Pour three-quarters of the Caesar dressing over the romaine and toss until every leaf is coated.

4. 4

   Warm each whole-wheat tortilla in a dry pan for 20 seconds per side or in the microwave for 15 seconds so it becomes pliable and will not crack when rolled.

5. 5

   Lay a tortilla flat and pile half the Caesar salad mixture along the center third, leaving 5 cm clear on each end.

6. 6

   Lay the sliced chicken over the salad and drizzle a little of the remaining Caesar dressing on top.

7. 7

   Fold the two short ends in, then roll the tortilla tightly from the bottom up over the filling, keeping the ends tucked.

8. 8

   Slice diagonally in half and serve immediately, or wrap tightly in parchment for transport.

• Anchovies vanish flavor-wise but make the Caesar taste real - trust the process.
• Warm the wrap first - it stops the crack that always ruins the first bite.